Poke Greens
By: Anonymous
Published: Tuesday, February 23, 2010 - 3:09am

Ingredients




1 1/2 pounds Fresh, young poke shoots
8 slc bacon
6 Eggs, beaten
Salt and pepper to taste

Preparation

1 Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well. Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside. Cook bacon in a medium skillet over low heat until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently. Stir